Creamy potato and cheese stew with onions and peppers
A warming Ecuadorian stew of tender potatoes in a creamy cheese sauce with sautéed onions, bell peppers, and cumin. It's comfort food at its finest, often served with rice and avocado.
Serves 4
Heat oil and cook onion and bell pepper until soft, about 5 minutes.
Add cubed potatoes and broth. Bring to boil, then simmer for 15-20 minutes until potatoes are tender.
Stir in cubed cheese, cumin, salt, and pepper. Cook 2 more minutes until cheese begins to melt.
If too thick, add more broth. If too thin, simmer uncovered to reduce.
Ladle into bowls and garnish with fresh cilantro and avocado slices.
Don't cut potatoes too small or they'll fall apart
Use quality fresh cheese for best flavor
Serve immediately while creamy and hot
Add corn kernels for sweetness
Include chorizo pieces for richness
Top with crispy fried onions
Refrigerate up to 3 days. Reheat gently, adding more broth if needed
Locro comes from the Quechua word meaning 'stew'. It's a staple in Andean regions of Ecuador, Peru, and Bolivia.
Fresh cheese melts differently. You can use mozzarella for a similar effect.
Yes, as written. Add chorizo or chicken for a meatier version.
Per serving · 4 servings total
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